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Cocoa Banana Cherry Freeze
Nb persons: 1
Yield:
Preparation time:
Total time:
Source:
| 1/2 cup | Edensoy Soy Milk or similar brand, chilled |
| 4 teaspoons | unsweetened almond or macadamia nut butter, (See note below.) |
| 1 ounce plus 1 tablespoon | unflavored or unsweetened vanilla soy protein powder, (23 grams of protein) |
| 1 heaping teaspoon | unsweetened cocoa powder |
| 1 teaspoon | pure vanilla extract, (non-alcohol, glycerine base |
| Optional 1/8 to 1/4 | teaspoon stevia extract powder or 2 to 4 drops stevia extract liquid |
| Optional 1 | tablespoon apple fiber powder |
| 1/3 | ripe medium banana, peeled, sliced and frozen (about 1/3 cup) |
| 1 1/2 cups | frozen, unsweetened cherries |
Instructions:
Put soy milk into a blender container. Add nut butter, protein powder, cocoa, vanilla and stevia. Add fiber powder if desired (for added thickness). Cover and blend until smooth. Stop and scrape down the sides with a spatula. With motor running, add frozen fruit through the top feeder. When blended, add ice cubes one or two at a time, blending on the ice-crushing setting until desired thickness. Stop and start blender, pushing the pulse button repeatedly until ice is completely crushed and mixture is smooth and thick. Try a spoonful. Add more stevia is a sweeter taste is desired. Pour into four custard cups or dessert dishes and serve immediately or four to eight small paper cups; then freeze until firm, about three hours. If frozen solid, remove from freezer 10 to 15 minutes before serving or as needed to soften to an ice cream texture. Alternatively, pour i to a tall fountain glass to serve to one person for breakfast.
Note: Normally two teaspoons of nut butter would count as four fat blocks; however, protein powders contain no added fat, so the amount of fat used in this recipe was doubled in order to create a Zoned ratio. If nut butter had not been increased, recipe would be too low in fat and less satisfying or sustaining.
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